Classification and characterization of olive oils by UV-Vis absorption spectrometry and sensorial analysis - Concepedia

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Classification and characterization of olive oils by UV-Vis absorption spectrometry and sensorial analysis

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2008

Year

D. Kruzlikova, Jan Mocák, Evangelos Katsoyannos, Ernst Lankmayr

Journal of food and nutrition research

Olive OilsFood AnalysisAnalytical ChemistryUv-vis Absorption SpectrometrySensorial AnalysisPetroleomicsChromatography

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